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LIBRARY OF CONGRESS, 



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UNITED STATES OF AMERICA. 



£5>untap ^uppers 

v 

By Suzan Sweeney Snapp 




|tafcrt>0 : fauces 



(prm of n#m. fi. (ganmns 



Copyright, 1895, by Susan Sweeney Snapp. 



' Good diet with wisdom 
Best comfort eth man" 



T the request of several friends, I 
have concluded to publish this 
little volume. In doing so, I wish 
to state that I claim no origin- 
ality whatever in offering it to the public. I 
am indebted to the best authorities for a 
number of the recipes, and.simplv hope it 
may be of use to those who gather their 
friends around them Sunday evenings. The 
idea is to suggest a simple luncheon, which in 
many cases may be prepared the day before, 
making the Sunday evening meal of little 
trouble and of much social enjoyment. 

s. s. s. 




'Blest be those feasts with simple plenty 
crowned.— Goldsmith. 



Menu Number One 




Bouillon 
Cold Boiled Ham 
Chicken Salad 
Finger Rolls 
Coffee Custard Cake 



Bouillon— See "Beverages," No. 2. 

Qljotfcfc 2E)dtYt. ^ k am of medium size; wash thor- 
(Mrs. Rorer.) oughly. Then place in a large kettle 
of cold water, to which add a blade of mace, six cloves, 
and a bay leaf. Boil slowly at least two hours, and 
until tender. Let it cool in the liquor in which it was 
boiled, When cool, remove the rind, cover with beaten 
egg and bread crumbs, and brown in hot oven. Serve 
cold, and garnish with parsley. 

Chicken Salad — See "Salads," No. 1. 
7 



StttS^t* (Jfofftf ^ an ^ JC k° u ght a t the bakery, and are 
always sure to be nice and inexpen- 
sive. Can be heated, if desired. 

Coffee — See " Beverages," No. 4. 

(£u0fCUffc* Make a custard of the yolks of four eggs, 
a large pint of milk, and four tablespoon- 
fuls of sugar. Flavor with brandy and nutmeg to 
taste. Beat the whites until stiff, sweeten, and flavor 
slightly. Arrange on top of the custard in spoonfuls, 
and brown a trifle in the oven. Serve ice cold. 

JSptCC One cup butter ; one cup sugar; three 

eggs; one cup molasses; one cup sour 
cream; one small teaspoonful of soda (dissolved in 
hot water); three cups of flour; one cup raisins; one 
teaspoonful ground cinnamon ; one teaspoonful ground 
cloves. Beat sugar and butter to a cream, add mo- 
lasses and well-beaten eggs. Now add milk and part 
of flour, then raisins, spice, and remaining flour. Bake 
one hour in a moderate oven. 




S 



Menu Number Two 



Cold Roast Beef 
Caviar Sandwiches 
Sweetbread Salad 
Cake Coffee Bon-bons 



QfJo&0f (j5ccf. A word about roast beef. Do riot 
have it overdone. When served cold 
it is much more tempting if rare. Slice thin, and gar- 
nish with parsk}' or cresses. 

Caviar Sandwiches — See Menu No. 7. Page 16. 

Sweetbread Salad — See "Salads," No. 3. 
9 



&t&t\Qt ^ wo cups sugar; one-half cup but- 

ter; four eggs, (beaten separately); 
one cup milk; three cups flour; two teaspoonfuls bak- 
ing powder; a pinch of salt. Bake in three la3 r ers. 

Filling. — Juice of three oranges, and a little of the 
pulp; one cup sugar; one heaping tablespoonful of 
flour, well dissolved in water. Boil until it thickens, 
strain, and spread on layers. Frost the top with 
white frosting. 

White Frosting. — White of one egg; one teacupful 
of powdered sugar; one tablespoonful orange juice. 
Beat the egg stiff, adding sugar by degrees, and then 
the orange juice. Spread smoothly over the top. 



Bon-bons — See "Candies." 



Menu Number Three 



Cold Tongue, Tomato Sauce 
Thin Bread and Butter 
Potato Salad 
Wine Jelly, with Whipped Cream 
Wafers Tea 



(£ofd jjJottgUC. ^ Tse a indium size beefs tongue. 

Wash thoroughly, and if it is a salt 
tongue, soak in cold water over night. Put in a ket- 
tle of cold water and cook slowly four hours, or until 
very tender. Stand aside to cool in the water it was 
cooked in, and when cold remove skin. Slice thin and 
garnish. Serve with tomato sauce. 

Tomato Sauce — See " Sauces," No. 1. 

Potato Salad — See "Salads," No. 4. 

tfQiXtt JJcffg. ^ nree oran & es > two lemons, one box 
of gelatine, one cup of sugar, one pint 
of wine, one cup of boiling water. Cover the gelatine 
with cold water and let soak an hour; then add the 
boiling water, sugar, juice of oranges and lemons and 
wine. Pour in a fancy mould, and serve, when hard- 
ened, with whipped cream heaped around it. 

T2?&fCt0» It is almost impossible to make anything 
in the way of wafers as dainty as those 
we buy in the little tin boxes imported by the best 
grocers. 

Tea — See " Beverages," No. 1. 
11 



Menu Number Four 




Lobster a la Newberg - 
Celery Salad 
Finger Rolls 
Coffee Grape Fruit Cake 



Lobster a la Newberg — See " Chafing Dish," No. 1. 
Celery Salad — See "Salads," No. 6. 

dfattipt StUtf Can ^ e obtained through the summer 
and fall. It is most delicious, though 
used by comparatively few. Cut the fruit in halves, 
and with sharp scissors remove the hard pulp and 
seeds. This leaves quite a hole in the center of each 
half. Fill this with sugar, and rum or sherry. Set on 
ice for two hours before serving. 

(ttuf (C&ftc. Whites of four eggs, one-half cup butter, 
one and one-half cups sugar, three- 
quarters of a cup of sweet milk, two cups of flour, 
one large cup of nuts chopped fine, one and one-half 
teaspoonfuls baking powder. Beat sugar and butter 
to a cream, then add the whites of eggs (well beaten), 
then the milk, stir all well and add the flour, in which 
the baking powder has been sifted. Flavor to taste, 
and add the nuts last. 



12 



Menu Number Five 



Broiled Sardines with Bechamel Sauce 
Saratoga Potatoes 
Thin Bread and Butter 
Iced Russian Tea 
Fruit Salad Cake 



Q$rOtfkb JJCUffctneS. Getthe large imported sardines. 

Place in a wire bread toaster 
and broil a delicate brown. Place each upon a slice 
of buttered toast, which has been slightly moistened 
with a dash of hot water. Pour the sauce over the 
sardines, and serve hot. 

Bechamel Sauce — See " Sauces," No. 2. 




Saratoga $0tat0C8. slice the potatoes very thin. 

It really requires a potato 
cutter expressly for this. After slicing a sufficient 
quantity, lay them in ice water for fifteen minutes. 
Then dny on a fresh white cloth or napkin. Drop into 
boiling lard, and fry until they are a delicate brown. 
As they are cooked, lay upon coarse brown paper, 
that all grease may be absorbed, and salt to taste. 
These may be made the day before desired. Keep in 
a dry, warm place, or they can be heated. 

Russian Tea — See "Beverages," No. 7. 

13 



S?Utf JSftf&fc* ^* ce or anges, pineapple (the canned 
or fresh), and bananas; in fact, any 
fruit in season. Sprinkle with sugar, and add one gill 
of sherry or any other wine preferred. Set on ice for 
several hours, and serve as a dessert. 

J5un00me Cftfte, Whites of eleven eggs, and yolks 
of six; one and one -half cups of 
sugar, measured after sitting; one cup of flour, mea- 
sured after sifting; one teaspoonful cream of tartar; 
one teaspoonful extract of orange. Beat whites to 
a stiff froth, gradually beating in the sugar. Beat 
yolks and add them to the whites, then flavor. 
Finally, stir in the flour. Mix quickly and well. 
Bake fifty minutes in a slow oven, in an ungreased 
pan. When done, turn pan upside down on a rest, 
so the air can pass under it, and the cake will soon 
fall out. 




Menu Number Six 




Sweetbreads and Mushrooms 
Lettuce with French Dressing 
Toasted Crackers Cheese 
Claret Punch 
Bon-bons Salted Almonds 



Sweetbreads and Mushrooms — See ''Chafing Dish," 
No. 2. 

Lettuce with French Dressing — See " Salads," No. 7. 

Claret Punch — See " Beverages," No. 9. 

Bon-bons — See "Candies," 

Salted Almonds — See "Savory Sundries, " No. 1. 
15 



Menu Number Seven 



Welsh Rarebit 
Caviar Sandwiches 
Beer 



Welsh Rarebit— See " Chafing Dish," No. 3. 

Cftfnar JjJanfcttncfteS. Dittman's Russian Caviar 

is the best, and can be 
bought at all fine groceries. Mix with sufficient 
olive oil to moisten, and spread on slices of bread cut 
round with a biscuit or cookie cutter. This is also nice 
served with bouillon at lunches, or simply at 44 teas" 
as a light refreshment. 

16 



Menu Number Eight 



Cold Turkej- 
Scalloped Oysters 
Finger Rolls Coffee 
Charlotte Russe 



(£of& ^Utflcg Should be sliced and nicely garnished. 

This is one of the most delicate of 
cold meats. 

JjJCfiffopefc £)g0fet0. Place a layer of oysters in a 
baking dish, cover them with 
a layer of stale bread or cracker crumbs and dot over 
with bits of butter, salt, and pepper. Then oj'sters, 
crumbs, etc., until the dish is filled, the last layer being 
cracker crumbs and butter. Pour half a cupful of the 
oyster liquor over and the same amount of milk. This 
can now be set in the ice chest until half an hour before 
the Sunday luncheon hour, when it can be slipped into 
the oven, giving a nice hot dish with really no trouble 
at all. 

£fybtfott e Q5U00C, Use sponge cake, or buy lady fin- 
gers for this. Place slices of the 
cake on the bottom and sides of a glass dish, and fill 
with cream made as follows: Whip one pint of thick 
cream, flavored with vanilla or sherry, to a froth. Add 
the well-beaten whites of two eggs, and one cup of 
sugar. Mix all carefully and lightly together, and cover 
the top of the cream with cake. 

17 



Menu Number Nine 



Veal Loaf 
Shrimp Salad 
Celery Rolls Jelly 
Chocolate with Whipped Cream 
Sponge Cake 



Q?C&f &0&f* Chop fine one and one-half pounds of 
veal, and scant one-half pound of pork. 
(It is better to have these chopped by the butcher.) 
Roll half a dozen square crackers, and mix half of the 
crackers in the chopped meat. Add to this two eggs. 
Season well with salt, pepper, a small onion (chopped 
fine), one-quarter teaspoonful of sage, and one-quarter 
teaspoonful of cloves. Mix well, and press into a 
square pan well greased. Sprinkle remaining cracker 
crumbs over top, and bake one hour very slowly. 
Serve cold, cut in slices and garnish with delicate 
green celery tops. 

Shrimp Salad — See " Salads," No. 8. 

Chocolate — See " Beverages," No. 10. 

JJpongC Three eggs; one and one-half cups 

powdered sugar; two cups sifted 
flour; one-half cup cold water; one teaspoonful soda ; 
rind and juice of half a lemon. Beat the yolks. Add 
the sugar, then the water (to which the soda is added 
dissolved in a little hot water), then flour. Add whites 
well beaten, and then the flavoring. Beat all thor- 
oughly — the longer, the better. Bake in a moderate 
oven about twenty minutes. 

18 



" Better, no doubt, is a dinner of herbs, 
When seasoned with love." 

Menu Number Ten 

Scrambled Eggs 
Hot Buttered Toast 
Tea 

Peaches and Cream (or Preserves, if Peaches are not 
in season) 

Ginger Bread 



Scrambled Eggs — See "Chafing Dish," No. 4. 

d3tHgfct* Q0?CC&. One cup molasses; one-half cup but- 
ter; two scant cups flour; one-half 
cup sour milk; one egg; one-half teaspoonful ginger; 
one-half teaspoonful salt; one -half teaspoonful soda. 
Mix all together and add the soda (dissolved in hot 
water) the last thing. Bake in a moderate oven. 




19 



Menu Number Eleven 



Chicken Croquettes 
Tomato Salad 
Toasted Crackers and Cheese 
Strawberries and Cream 
Angels' Food Cake 
Coffee 



Cfjtcften Croquettes 0ne P mt fine-chopped cooked 
(Miss Parloa.) chicken ; one tablespoonful 

salt; one tablespoonful of flour; one-half teaspoonful 
pepper ; one cup of cream or chicken stock ; four eggs ; 
one teaspoonful onion juice; one pint crumbs; three 
tablespoonfuls of butter. Put the cream or stock on to 
boil. Mix flour and butter together and stir into 
boiling cream. Add chicken and seasoning. Boil for 
two minutes, and add two of the eggs, well beaten. 
When cold, shape into croquettes, dip first in beaten 
egg, then in bread crumbs, and fry. These can be made 
the day before, and can be simply heated through just 
before serving, while the coffee is being made, and in 
this there is little trouble. 

Tomato Salad — See " Salads," No. 9. 

<£oa0feb CtaC&eXB Cmb CfytZBt. Toast crackers, 

and sprinkle a 

little grated cheese over the top. Serve hot on a plate 
covered with a dainty little doily or napkin. 

Jj|ft % &tB6et , t*te0* Nothing can be more delicious than 
strawberries when in season, which 
can be easity prepared several hours before. 

20 



^ttgcfs' J§00b* Whites of eleven eggs ; one and onc- 
(Mrs. Rorer.) half cups granulated sugar ; one cup 
sifted flour; one teaspoonful flavoring; one teaspoon- 
ful cream of tartar. Put cream of tartar into the sifted 
flour, and sift five times. Sift sugar. Beat whites of 
eggs to a very stiff froth, add the sugar, and mix care- 
fully. Then add the flour gradually, stirring all the 
time, and last the flavoring. Turn quickly into an 
un greased pan, and bake in a moderate oven forty-five 
minutes. Take from oven, and turn pan upside down 
on a rest until the cake falls out. 



Menu Number Twelve 



Sardines 
Omelet Finger Rolls 

Hot Russian Tea 
Crackers Cheese 



»&?fcutC0. Arrange the large imported sardines on 
a small platter. Garnish with lemon and 
parsley. 

Omelet— See "Chafing Dish," No. 6. 



Menu Number Thirteen 



Oyster Patties 
Lettuce Sandwiches Cold Roast Lamb 

Pineapple Lemonade 
Cake 



<£)g0fe? fytottlCB. Tne patty cases can be bought 
reasonably at any good bakery, 
are much less trouble and apt to be better than any 
home-made pastry. Heat these through while you 
warm the filling, which has been made the day before 
or Sunday morning, and which is made as follows: 
One pint cream or milk ; one tablespoonful corn-starch ; 
one tablespoonful butter. Pepper and salt to taste. 
Put the milk or cream on to boil. Rub butter and corn- 
starch together until smooth, and add to boiling milk. 
Stir until it boils. Then add seasoning. Just before 
serving drop into the filling as many oysters as desired, 
allowing two for a patty. Remove the lid from the 
patty, and if the hole in the center is not sufficiently 
large, scrape out some of the pastry. Fill each patty, 
and place the little lid back, carefully fitting it to its 
own shell. 

feeffUCe JJCmfctXHCffce. Make a small quantity of 

mayonnaise dressing ( see 
"Salads"). Butter first, and cut thin slices of bread. 
Lay upon each slice a leaf of lettuce, and spread over 
this the dressing. Fit to this a slice of the buttered 
bread. Trim off neatly all crust, and cut the size de- 
sired. Serve on a dainty fringed napkin upon a good- 
size plate. 

23 



Coffc (goaSf £am6» This is a very appetizing meat 
for luncheon. Cut thin. Gai- 
nish. 




Pineapple Lemonade — See " Beverages," No. 12. 

€afte (Jfcffg (Roff). Bake a thin sponge cake (see 
(Miss Parloa.) sponge cake recipe, page 18). 

While it is warm, cut off the edges. Spread with any 
kind of jelly. Roll carefully, and pin a towel around it. 
When cold, cut with a sharp knife. 




2i 



Menu Number Fourteen 



Lobster Salad Deviled Eggs 

Thin Bread and Butter 
Rum Omelet Broma 



Lobster Salad — See "Salads," No. 10. 

©Ctnfeb Boil hard tne number of eggs de- 

sired . When thoro ughly boiled , place 
them in cold water. Remove shells when cold, and cut 
carefully in halves, removing the yolk from each piece. 
Rub yolks to a smooth paste with a little mustard and 
oil. -Salt and pepper. Mix well and put back into the 
whites, fitting the halves carefully together. Serve on 
lettuce leaves. 

Rum Omelet — See "Chafing Dish," No. 7. 



Broma — See "Beverages," No. 13. 



Menu Number Fifteen 



Baked Pork and Beans 
Brown Brea<J and Butter 
Potato Salad 
Dried Apricot Sauce 
Doughnuts Coffee 



(J0a#eb $orft Cmb (§CMB. Soak bean s over night 
(Mrs. Rorer.) in cold water. In the 

morning, put on the stove in cold water, with a small 
piece of pork, and boil slowly until the skin of the beans 
begins to crack. Take out pork and drain. Then 
place pork in center of baking dish or bean pot, cover 
with beans and one pint of bean water, to which 
add a teaspoonful of salt; sprinkle with pepper. 
Pour over top a large spoonful of molasses. Bake in 
a moderate oven six or eight hours. These can be 
heated again or served cold, as desired. 

Q$?Ot#n (jj5t 4 eCl&. 0ne heaping cup each of corn, rye, 
and graham flours. Sift all to- 
gether, and beat with two cups of molasses, two cups 
of sweet milk, one cup of sour milk, one dessertspoonful 
of soda, and one teaspoonful of salt. Pour into a tin 
with a cover, set into cold water and boil four hours. 
When done, remove cover, and place in the oven thirty 
minutes. 

Potato Salad — See " Salads," No. 5. 

©3UC$8ftUf0, Two eggs; one cup sugar; one cup sour 
milk or cream; one -half teaspoonful 
soda; flour enough for a soft dough; a little nutmeg. 
Roll, and fry in boiling lard. 



26 



'Let us dine and never fret.' 



— Comedy of Errors. 



Menu Number Sixteen 

Oyster Stew 
Crackers Ham Sandwiches 
Chicken Salad 
Coffee Little Cakes 



Oyster Stew — See " Chafing Dish," No. 5. 

2E)Ctm JjJCmfct#tC0e0. Use tne remains of a cold baked 
or boiled ham. Chop very fine, 
and sprinkle between small slices of thin buttered 
bread. Fit the slices carefully together, and trim off 
crusts and uneven edges, making all of uniform size and 
shape. , 

Chicken Salad — See "Salads," No. 1. 

©CUnfg fetftfe <Cafte0» 0ne CU P butter; two cups 

sugar; yolks of three eggs; 
whites of five eggs ; one Cup sweet milk ; two teaspoon- 
fuls baking powder; four cups flour. Flavor to taste. 
Mix butter and sugar to a cream, then add beaten 
yolks, milk, flour, baking powder, and last of all, the 
whites of eggs, beaten stiff. Bake in small round 
muffin rings, and frost. 



Though we eat little flesh and drink no wine; yet let's 
be merry. — Shelley. 



Menu Number Seventeen 

Terrapin Chicken 
Hot Buttered Toast 
Vegetable Salad 
Apple Sauce White Cake 
Oolong Lemonade 



QtXtbpiYI (DfJicflCH. Boil a chicken until tender. When 
(Mrs. Rorer.) cold, cut in small pieces, remov- 

ing all bones. To a quart of the chopped meat allow: 
Three hard-boiled eggs; one tablespoonful of flour; one- 
half cup cream; one -half cup butter; one gill (eight 
tablespoonfuls) sherry ; one-quarter teaspoonful ground 
mace; one-eighth teaspoonful ground cloves. Salt and 
pepper to taste. Rub the butter and flour together. 
Add this to chicken, cream and seasoning, putting all 
into a saucepan. Chop the whites of eggs fine, mash 
the yolks to a paste with a few spoonfuls of the cream, 
and add all to the chicken. Stir all together until it 
comes to the boiling point. Do not add wine until just 
before serving. This can be prepared the day before it 
is wanted. Heat through, and add wine just before 
serving. 

28 



Vegetable Salad — See 1 1 Salads," No. 11. 

r WQlft (Cfliic. Whites of five eggs; one-half cup but- 
ter ; one and one-half cups sugar; two 
cups pastry flour ; one teaspoonful cream tartar ; one- 
half teaspoonful soda, or one and one-half teaspoonfuls 
baking powder; juice of half a lemon. Beat the butter 
to a cream. Gradually add the sugar, then the lemon, 
and when very light, add the milk, and whites beaten 
to a stiff froth. Then add the flour, in which the soda 
and cream of tartar are well mixed. Bake in layers or 
a loaf, in a moderate oven. When nearly cool, frost 
with whites of three eggs, two large cups of powdered 
sugar, and a small package of grated cocoanut. Beat 
eggs stiff, adding sugar gradually, and sprinkle cocoa- 
nut over after the cake is frosted. Half this quantity 7 of 
filling is sufficient to frost a loaf cake, using whites of 
two eggs. 



Oolong Lemonade — See " Beverages," No. 14. 




Menu Number Eight 

Chipped Beef 
Beauregard Eggs 
Thin Bread and Butter 
Pineapple Sherbet Wafers 
Tea 



(C$tp:pC& d^Ctf* Have one pound of dried beef shaved 
very thin at the butcher's. Don't 
attempt to slice it at home. Serve as a side dish with 
the eggs. 




QBeCUttegarb <£gg&. Boil five eggs until hard! While 
they are cooling in cold water, 
make a cream sauce of one pint milk ; one tablespoonful 
cornstarch ; butter, size of an egg. Salt and pepper. 

When the milk boils, add 
corn-starch and other in- 
gredients, and the whites, 
chopped fine. Pour this mix- 
ture over slices of toast, that 
have been slightly moist- 
ened, and just before serving, 
chop yolks fine and sprinkle 
over each piece. The cream 
sauce can be made in the morning. Place in ice chest. 
In this way the dish can be prepared in a very few i 
moments. 

(pintbppit J50et6ef ♦ 0ne can of shredded pineapple ; 

one pint of water; one pint of 
sugar. Pour juice of pineapple into a bowl. Put the 
fruit into a saucepan with the sugar and water, and 
simmer twenty minutes. Add the juice, and cool; then 
freeze. Some people add the beaten white of an egg and 
one tablespoonful of sugar. This is mixed in after the 
ice is frozen. Cover, and stand away to ripen. I think 
the egg improves it very much. 

Wafers— See "Menu No. 3." 




31 



Salads, Sauces and Savory 
Sundries 



SALADS 

What is more tempting than a dainty Salad ? Crisp, 
fresh, and cool it must be, for alas! how depressing is 
a combination of wilted lettuce and warm mayonnaise! 
Theodore Child, to whom we are so indebted for ideas 
and suggestions on gastronomic art, in 4 'Delicate 
Feasting" claims that the so-called French dressing "is 
the most delicate, the most worthy of the gourmet's 
palate, and the most hygienic." People speak always of 
a simple French dressing; yet it is nothing short of an 
art to mix it properly. Put the salt and pepper into 
the vinegar (in this way they dissolve quickly), and 
pour over the lettuce, turning each leaf so that it will 
get its share. Then add the oil, which should be twice 
the quantity of the vinegar. Stir all well, and serve 
immediately. Lovers of oil prefer using it first in the 
dressing, as the flavor is always strongest of the ingre- 
dient used first. 



36 



No. 1. Chicken Salad. — Boil a chicken. When cold, 
remove skin, and cut in small pieces. Cut in small 
pieces an equal amount of celery. Mix with the chicken, 
and then mix all with mayonnaise dressing made as 
follows : 

No. 2. Mayonnaise Dressing. — Uncooked yolks of 
two eggs. Place in a cold soup plate and stir a few 
moments before adding one-half teaspoonful of mus- 
tard. Stir this well, and add one-half pint of olive oil, 
beginning with only a few drops at a time. More or 
less oil can be used, according to taste and the quantity 
of dressing desired. When the mixture becomes thick, 
thin slightly with vinegar, and salt to taste. The salt 
will thicken it again. When used for chicken salad, 
add half a pint of whipped cream to the dressing be- 
fore mixing with chicken. Serve on lettuce leaves. 

No. 3. Sweetbread Salad.— -Clean and boil one 
pair of sweetbreads in slightly salted water. Cook 
gently until tender, then throw into cold water for five 
minutes. W T hen cool, cut in small pieces. Cover with 
mayonnaise dressing, and serve on lettuce leaves. 

No. 4. Potato Salad. — Chop equal amounts of 
cold, freshly boiled potatoes and celery, and three hard- 
boiled eggs. Add a little chopped onion, and cover 
with a dressing made as follows: A small amount of 
salt and pepper in a bowl, nine tablespoonfuls of olive 
oil and three to five tablespoonfuls of vinegar. Mix all 
well together. 

No. 5. Another Dressing for Potato Salad.— 
Yolks of two eggs, beaten well; one tablespoonful but- 
ter ; four tablespoonfuls vinegar ; one teaspoonful salt ; 
one teaspoonful pepper ; two teaspoonfuls sugar; two 
teaspoonfuls prepared mustard. Mix all together, stir- 

37 



ring vinegar in last. Put all into a bowl set in a kettle 
of hot water. Stir constantly until it thickens. Cool, 
and add one-half cup of whipped cream. 

No. 6. Celery Salad. — Cut the celery into small 
pieces, and to every pint add half a pint of mayonnaise 
dressing. Serve on leaves of lettuce. 

No. 7. Lettuce with French Dressing.— Take 
two heads of head lettuce; this is the short, crisp let- 
tuce. Wash in ice water and drain thoroughly in col- 
ander. Pour over it three tablespoonfuls of oil, then 
one tablespoonful of vinegar, salt, and pepper, and toss 
the lettuce gently until well mixed. Then arrange let- 
tuce in fancy dish. 

No. 8. Shrimp Salad. — The Dunbar canned shrimp 
is the best, if the fresh cannot be obtained. Wash thor- 
oughly in several waters. Break up the pieces, and stir 
them into half a pint of mayonnaise dressing. Serve 
with lettuce. 

No. 9. Tomato Salad.— Select 
firm, fine tomatoes, one for each 
person. Peel, and cut out cen- 
ter, leaving a hole, which is 
filled with a large spoonful of 
mayonnaise dressing. Serve, on — 
a lettuce leaf, one to each person. 

No. 10. Lobster Salad. — The same as shrimp sal- 
ad. Use canned lobster, if fresh cannot be obtained, 
and garnish with hard-boiled eggs cut in rings. By 
all means get the fresh lobster, if possible ; these can be 
bought already boiled. Be sure that the tail is stiff and 
elastic, otherwise they have not been properly prepared 
and are very unwholesome. 




3s 



No. 11. Vegetable Salad. — Arrange, on the num- 
ber of plates desired, a few crisp leaves of lettuce. Slice, 
upon these, two cucumbers, four or five radishes, washed 
thoroughly, but not peeled (as the red adds to the 
beauty of the dish), and five new green onions. Cover 
French dressing (see "Salads," No. 7). This is a 
dainty and most delicious salad, especially for a very 
hot day. 

No. 12. Cold Slaw. — Chop fine a small, white, 
crisp cabbage, and prepare a dressing of 2 eggs beaten, 
a teaspoonful of white pepper, one teaspoonful 
sugar, one of salt, one of made mustard, two table- 
spoonfuls -melted butter, two of cream, and one cup 
of vinegar. Mix all together, and place on the stove 
in a double boiler, stirring all the time until smooth 
and creamy. Then set away until cool before mixing 
with cabbage. A nice salad to serve with cold meats. 

SAUCES 

" Epicurean cooks sharpen with cloyless sauce 
the appetite." — Anthony and Cleopatra. 

No. 1. Tomato Sauce. — Half of a can, of tomatoes, 
or one pint of stewed tomatoes ; one tablespoonful of 
flour; one tablespoonful of butter ; one onion. Pepper 
and salt. Put all on to cook, adding butter and flour 
(which have been rubbed smooth) last. Stir until it 
boils, and press through a sieve or strain. This is a 
delightful addition to all cold meats, croquettes, fish, 
etc. 

No. 2. Bechamel Sauce (Mrs. Rorer).— One table- 
spoonful of flour; one tablespoonful of butter; one gill 
(eight tablespoonfuls) stock; one gill cream; yolk of 
one egg; pepper and salt. Melt butter without brown- 
ing, add flour, mix until smooth, and add stock and 

39 



cream, stirring continually until it boils. Take from 
fire, and add salt and pepper and the beaten yolk. 
This sauce is especially nice for chicken, sweetbreads 
and fish. 




No. 3. Apple Sauce. — Pare apples, remove cores, 
and cut in quarters. Put on to cook with enough wa- 
ter to cover and sugar to taste. Cook slowly until soft, 
but remove before they have lost their shape. Add the 
juice of one-half of a small lemon, and cut the other 
in half rings and serve with the sauce, which should 
be very cold. 

40 



No. 4-. Cream Sauce. — Heat one-half pint of milk 
nearly to the boiling point, and thicken with one 
tablespoonful of flour, rubbed smooth in a little wa- 
ter. Add one tablespoonful of butter. Salt and pepper. 
This is for sweetbreads, mushrooms, chopped chicken, 
etc. 

No. 5. Apricot Sauce. — Buy the best dried fruit 
(the California apricots are considered superior to all 
others) . Wash them thoroughly, then soak in cold wa- 
ter several hours until they are sufficiently swelled. 
Drain and put on the stove, in cold water, and cook 
slowly until they are tender, keeping them covered with 
the water all the time. Sweeten to taste. When they 
are tender boil down to a syrup. 

No. 6. Pudding Sauce. — Yolks of four eggs, two 
tablespoonfuls flour, one cup sugar, half cup of butter, 
quarter pint of brandy. Place flour and butter in a 
pan, and stir over stove until thickened; take from 
the fire and mix into this sugar and brandy. Beat 
the yolks of eggs and stir briskly into sauce. A few 
moments before serving stir in a cup of boiling water. 
Do not let the sauce boil, as it will be apt to curdle. 
This is especially for plum pudding, and is very nice 
also over stale cake. 

No. 7. Foamy Sauce.— Four tablespoonfuls butter, 
whites of two eggs, one cup powdered sugar, one gill 
brandy (eight tablespoonfuls), one gill boiling water. 
Beat butter to a cream, add gradually the sugar, and 
beat until white and light; now add the whites, one 
at a time, beating all the time. When ready to serve, 
add brandy and boiling water and stir vigorously. 

41 



SAVORY SUNDRIES 



No. 1. Salted Almonds. — Two pounds large al- 
monds. Shell and blanch by covering with boiling- 
water. Let them lie in the water five minutes, and the 
skin can be easily removed by rubbing between the 
fingers. When dry, put in a shallow pan in the oven 
and brown lightly, stirring occasionally as you would 
brown coffee. When done, pour over them a large 
spoonful of melted butter or olive oil, and sprinkle 
well with salt. Serve when cool. 

No. 2. Planked White Fish.— Obtain a board of 
f/fo .hardwood from a carpenter, fourteen inches 



bone. Cover the board, just before cooking, with slices 
of salt pork, leaving about two inches of margin all 
around the edge. Open the fish and \&y upon the salt 
pork. Cover it with bits of butter, salt and pepper, 
and on this two -inch margin spread salt thickly. This 
keeps the board from burning. Now place in the oven 
and cook exactly three quarters of an hour. After fish 
has cooked half an hour open the oven door and 
quickly lay slices of tomato upon the fish. When ready 
to serve, brush off all the salt on the edge of the board 
and garnish with bright green celery tops, serving on 
the board on which it has been cooked, laying the 




wide by eighteen 
inches long, and 
one inch and a-half 
thick. Order a 
large white fish, 
and instruct your 
butcher to split it 
down the back and 
remove the back- 



board upon a large platter or tray. A most delicious 
dish, as well as one of much beauty, and really costing 
very little trouble. 

No. 3. English Mixce Meat (extra tine).— Four 
pounds beef; three pounds dried currants; one-half 
pound citron; four pounds beef suet; two pounds 
raisins; one-half dozen oranges; two-thirds pound 
chopped apples; four pounds sugar; one quart X. 0. 
molasses; one -half gallon sweet cider; one table- 
spoonful ground cloves ; one tablespoonful ground all- 
spice; one tablespoonful ground cinnamon; four nut- 
megs (grated fine); one pint of good brandy. Chop 
the beef, suet, citron, and apples separately, very fine. 
Then mix well together, adding the raisins (seeded I, 
the currants (thoroughly washed ) and the other in- 
gredients. Place all in a jar, spread over top a paper 
dipped in brandy, and then cover jar tightly. 

No. 4. Plum Pudding. — 
One pound raisins, stoned 
and chopped; one pound cur- 
rants, washed and dried; 
one-half pound citron, cut 
fine; one-half pound candied < 
orange and lemon peel, cut 
fine; three-quarters pound 
bread crumbs ; one-quarter 
pound flour ; one pound suet, 
chopped fine; one pound 
brown sugar; two teaspoon- 
fuls of salt; rind of one 
and juice of two lemons ; 
one tablespoonful of ground 
nutmeg; one of cloves and 
three of cinnamon; eight eggs; 

43 




of brandy ; one of sherry. Mix all the dry ingredients 
thoroughly. Add beaten eggs, brandy and sherry. 
Put in deep pan, cover tightly and steam for eight 
hours. The day it is to be used steam for three hours, 
and serve with Pudding Sauce. (See "Sauces" No. 6.) 



Cakes 

"Wouldst thoti both eat thy cake and have it?" 

No. 1. Caramel Cake. — Three cups sifted flour; 
one even teaspoonful baking powder; whites of six 
eggs; one cup butter ; two cups sugar; one cup milk; 
one teaspoonful vanilla. Mix to a cream the butter 
and sugar, add gradually the milk and flour (in which 
the baking powder is sifted), and last, stir in lightly 
the whites of eggs, beaten stiff, and the vanilla. Bake 
in two layers, in a quick oven. 

Caramel Filling. — Three cups of light brown or 
maple sugar. Put in a porcelain dish with butter the 
size of an egg and one cup of rich cream. Let it cook 
until it "ropes," when dropped in cold water. Turn 
out on a large platter and beat until light and cool. 
Then spread on and between the cakes. 

No. 2. Raisin Cake. — Two cups of sugar; half the 
quantity of butter rubbed to a cream; add six beaten 
eggs, one cupful of milk, four cups of flour mixed with 
two teaspoonfuls of baking powder. Bake in jelly tins. 

Filling. — Chop together one cup of stoned raisins 
and one pound of almonds; three-quarters pound of 
figs; add one egg mixed with two tablespoonfuls 
sugar and half a teacupful of wine. Stir all well and 
spread between layers of cake. 

44 



No. 3. Spice Cake.— See "Menu No. 1." 



No. 4. Fruit Cake. — One pound flour; one pound 
butter; one pound sugar; one pound citron; three 
pounds raisins; three pounds currants; twelve eggs; 
two nutmegs (grated); two tablespoonfuls cinnamon; 
one of cloves; one wineglass of sherry and one of 
brandy; one cup of molasses. Stir butter and sugar 
to a cream, add spices and molasses; then eggs, flour 
and fruit, and last the brandy and sherry. Bake two 
hours in a very slow oven. 

No. 5. Ice Cream Cake. — Whites of eight eggs; 
two cups sugar; two cups flour; one cup cornstarch; 
one cup butter; one cup milk ; one heaping teaspoonful 
baking powder. 

Filling. — Whites of four eggs, four cups of sugar; 
pour half pint of boiling water on sugar and boil hard 
until it stiffens in cold water. Then pour boiling sugar 
on beaten whites of eggs, stirring hard until a perfect 
cream. Then add the flavoring preferred while hot. 
Bake cake in jelly tins, and spread on icing when cool. 

No. 6. White Cake. — One and a half cups powdered 
sugar; half cup butter; half cup sweet milk; two cups 
flour; whites of six eggs; one teaspoonful baking 
powder. Cream the butter and sugar and mix in the 
order given. Bake in two cakes. 

No. 7. Cookies. — Two eggs; two cups sugar; one 
cup butter; one cup sweet milk; half teaspoonful soda. 
Roll thin and bake in a quick oven. 

No. 8. Cookies. — Three eggs; one and a half cups 
sugar; half teaspoonful soda; four cups flour ; one cup 
shortening (butter and lard); scant half cup of milk. 
Flavor with cinnamon and nutmeg. Beat sugar and. 



45 



eggs very light; add soda, cinnamon, nutmeg and 
milk. Mix flour and shortening thoroughly, then add 
other ingredients. Roll very thin and bake in moderate 
oven. 

No. 9. Ginger Snaps. — One cup brown sugar; one 
cup New Orleans molasses; one cup shortening; one 
teaspoonful soda; one of ginger. Boil all (excepting 
soda). Flour enough for a stiff batter. Knead hard, 
roll thin, cut with small cookie cutter and bake. 

No. 10. Lemon Cake. — Make the same as Orange 
Cake (see "Menu No. 2"), using lemon instead of 
orange in the filling. 

No. 11. Sunshine Cake.— See "Menu No. 5." 

No. 12. Sponge Cake.— See "Menu No. 9." 

No. 13. Ginger Bread.— See " Menu No. 10." 

No. 14. Angels' Fooi> Cake.— See "Menu No. 11." 

No. 15. Jelly Roles.— See "Menu No. 13." 



No. 16. Dainty Little Cakes.— See "Menu No. 
16." 



No. 17. Fillings for Layer Cake. Plain Layer 
Cake. — Two cups sugar; one large cup butter; one cup 
milk; three cups flour; two teaspoonfuls of baking 
powder; whites of five eggs, and a pinch of salt. 
Many varieties can be had by using different fillings. 




No. 18. Chocolate Filling.— One pint sugar, wet 
with a little water; add whites of three eggs, beaten, 
but not Yery stiff; half cup of grated chocolate. Boil 
all together, stirring constantly until thick. Then take 
from stove and add one teaspoonful vanilla. When 
cool, spread between layers and over top. 

No. 19. Cocoanut Filling. — Beat the whites of 
two eggs until frothy, then add gradually four table- 
spoonfuls powdered sugar and beat until stiff. Spread 
this mixture over a layer of cake, sprinkle with grated 
cocoanut, placing the next layer gently upon this. 
Cover top of cake in the same manner, when you have 
a sufficient number of layers. 

No. 20. Nut Filling.— Make filling as above, using 
nuts finely chopped instead of cocoanut. 

No. 21. Nut Cake. — Whites of four eggs; one-half 
cup butter ; one and one-half cups sugar ; three-quarters 
cup sweet milk; two cups flour; one large cup chopped 
nuts; one and one -half teaspoonfuls baking powder. 
Rub butter and sugar to a cream, adding other ingre- 
dients in the ordinary way. 




Dainty Desserts 




No. 1. Fruit Jelly. — Six oranges, sliced; one can 
of pineapple (shredded); three bananas cut in small! 
pieces; juice of half a lemon. Mix all in a dish, and set 
aside for half an hour. Then draw the juice off and in it 
dissolve half a box of gelatine. Add last half a cup of 
boiling water, sweeten to taste, and pour over fruit- 
Set aside to harden, and serve when cold. 

No. 2. Chocolate Blanc Mange. — One half box of 
gelatine; one quart rich sweet milk; one-half cup cold 
water; one cup sugar; four ounces grated chocolate. 
Soak the gelatine in cold water, boil the milk with the 
sugar and chocolate and a pinch of salt for five min- 
utes. Then add dissolved gelatine, stirring constantly. 
Flavor with vanilla, then pour into a mould to harden. 
Serve when cold with whipped cream. 

No. 3. Cottage Pudding. — One tablespoonful but- 
ter; one cup sugar; half cup milk; two eggs; one large 
teaspoonful baking powder; one and a half cups flour. 
Beat the butter, sugar and yolks of eggs together until 
light; add the milk, then the flour and baking powder. 
Beat well. Stir in carefully the beaten whites, pour 

48 



into a greased cake pan and bake in a moderate oven 
for three-quarters of an hour. Serve hot with Foamy 
Sauce. (See " Sauces No. 7.") 

No. 4. Snow Pudding. — One half package of gela- 
tine ; pour over it a cup of cold water and add one and 
a half cups of sugar. Let this stand until the gelatine 
is dissolved, to which add one cup boiling water, juice 
of one lemon, and the whites of four well-beaten eggs. 
Beat all together until very light, put in a glass dish to 
harden, and serve with a custard made of the yolks of 
the eggs, one pint of milk, sugar and vanilla to suit 
the taste. 

No. 5. Wine Jelly.— See "Menu No. 3." 

No. 6. Charlotte Russe. — See "Menu No. 8." 

No. 9. Orange Souffle. — Peel and slice six oranges. 
Place a layer of them in a glass dish, then a layer of 
sugar, using all the fruit with alternate layers of sugar. 
Make a custard, and, when cool, pour over the oranges. 
Then whip the whites of the eggs used in the custard to 
a stiff froth, add a little sugar, and spread this over 
the top. 

No. 10. Pineapple Sherbet— See "Menu No. 18." 

No. 11. Prune Pudding. — Half pound prunes, 
cooked until soft. Beat stiff the whites of six eggs; 
mix with fruit and three-quarters of a cup of sugar. 
Bake in a slow oven half an hour, and serve with 
whipped cream. 

No. 12. Ambrosia. — Slice peeled oranges. Then 
make alternate layers of oranges, sugar and grated 
cocoanut until a glass dish is filled, having the sugar 
and cocoanut on top. Pour a little sherr\ r wine over 
all, and set aside in a cold place "to ripen." 

49 



0 



No. 13. Pineapple Des&ert. — When they are in 
season, procure a good-sized one ; remove the eyes, peel 
carefully, and cut in small pieces, leaving out all that is 
hard; sprinkle thickly with sugar, and pour a wine- 
glass of brandy or sherry over and set aside in a cool 
place for several hours. The juice of a lemon, mixed 
with a little water, poured over the fruit in addition to 
the liquor, adds greatly to the flavor, and brings out 
the juice of the pineapple. 

No. 14. Apple Charlotte. — Twelve good-sized 
apples, peeled, cored and cut in pieces; one lemon, 
sliced; quarter pound of sugar. Cook all in one pint of 
water, gently, but quickly. Pour off syrup and place 
the fruit in a deep dish. Dissolve half a box of gelatine 
in a cup of cold water about half an hour, then stir 
this into the hot syrup, and pour over the fruit. Set 
aside to harden several hours. 

No. 15. Pineapple Pudding. — One can of shredded 
pineapple. Pour off most of the juice and place fruit in 
pudding dish, sprinkling a little sugar over it. Then 
make a rich, thick custard of a pint of milk, three eggs 
(the yolks), sugar to taste and a pinch of salt. 



Chafing Dish Recipes 

No. 1. Lobster a la Newberg. — One large lobster; 
one-half pint cream; one tablespoonful butter; three 
eggs; one gill of wine, sherry, or rum; salt and pepper. 
Cut the best part of a boiled lobster in small pieces. 
Place in chafing dish with butter, salt and pepper, and 
wine. Cook ten minutes. Add beaten yolks of eggs and 
the cream. Let all come to boil, and serve immediately. 

50 



No. 2. Sweetbreads and Mushrooms. — Have one 
pair of sweetbreads previously boiled and eut in small 
pieces; five mushrooms, or one small can, chopped fine. 
Make cream sauce (see "Sauces," No. 4), using half a 
pint of cream, and when it boils add the sweetbreads 
and mushrooms. 

No. 3. Welsh Rarebit .— One tablespoonful butter ; 
two large cups of grated cheese; yolks of two eggs; 
one -half cup of beer, or cream. Salt and pepper to 
taste. Put the cheese in chafing dish, with butter, pep- 
per, and salt. Stir continually. Add the beaten yolks, 
and last the cream or beer. The latter is much pre- 
ferred. Have ready the desired number of slices of 
toasted bread, buttered and slightly moistened. Pour 
over the toast, and serve hot. 

No. 4. Scrambled Eggs. — Break six eggs into the 
chafing dish with a piece of butter the size of a walnut, 
salt, and pepper; and if you wish to add a cup of rich 
milk, it is very nice. Stir gently all the time, and put 
out the fire just before they become too hard. The 
secret of success in omelets and scrambled eggs is to 
remove from the fire before they are quite done, as they 
continue to cook several minutes after leaving it. 

No. 5. Oyster Stew. — Two dozen oysters; one 
pint of milk; a small lump of butter; one tablespoonful 
of flour; pepper and salt. When the milk comes to a 
boil, thicken with the flour, which has been rubbed 
smooth in a little cold water. Add butter and season- 
ing; lastly, add the oyster liquor, w r hich should first 
come to a boil and be skimmed. Put in oysters a 
couple of minutes before stew is served. 

51 



No. 6. Egg Omelet. — Have 
your chafing dish very hot. 
Break five eggs into a cold dish, 
with pepper and salt, and beat 
vigorously for one minute. Put 
butter the size of an egg into 
thechafing dish. When it begins 
to boil, pour in eggs. Run a 
knife under the bottom of ome- 
let, but do not stir. When done, 
quickly and carefully roll edge 
over and over until all is rolled 




up. Turn on hot plate, and ^ v\ 

serve. 

No. 7. Rum Omelet. — A sherry glass full of sugar 
to six eggs. Make as plain omelet (omitting the pep- 
per). Turn on hot plate when done, and sprinkle sugar 
over the top. Pour five or six tablespoonfuls of rum 
over it. Set on fire and serve while burning. Most 
delicious ! 

No. 8. Omelet Souffle (Mrs. Henderson).— Whites 
of six eggs; yolks of three eggs; three tablespoonfuls 
sugar. Flavor with vanilla or lemon. Beat yolks and 
sugar to a light cream, and add a few drops of the fla- 
voring. Then heat whites to a stiff froth and add to 
the yolks, stirring we 1. Turn into a buttered baking 
dish three inches high, smooth the top, and sprinkle 
over w r ith sugar. Cook in a moderate oven until well 
raised and a golden brown. Serve at once. 

No. 9. Cheese Omelet. — The same as plain omelet. 
As soon as it begins to thicken, sprinkle in grated 
cheese, and then roll up and serve. • 

52 ' 



No. 10. Frizzled Beef. — One-half pound chipped 
beef; two tablespoonfuls butter; one tablespoonful 
flour; one and one-half pints of milk. Melt the butter. 
When hot, add the beef. Fry until brown, and add 
milk. Mix the flour with a little cold water, and thicken 
milk, stirring all the time. 

No. 11. Venison. — A small venison steak; butter, 
size of a walnut; salt and pepper; one wineglass of 
sherry; one-half glass currant jelly. Put butter into the 
chafing dish, and when hot, add steak, salt and pepper. 
Cook on one side a few moments, then turn over and 
add wine and jelly. Simmer gently a few moments 
more, and serve. It is a delicious way of serving veni- 
son. 

No. 12. Oysters a la Creme.— Twenty -five oys- 
ters; two tablespoonfuls butter; one-half pint cream ; 
salt and pepper; a pinch of mace or nutmeg; two bay 
leaves ; two tablespoonfuls of cracker crumbs. Put in 
the chafing dish cream, butter, seasoning, mace, and bay 
leaves. When it boils, sprinkle in the crackers rolled 
fine. Add oysters. Cook two minutes. Serve on hot 
slices of toast cut in triangles. 



Coaching Club Drinks, Beverages, 
Etc. 

In summer, no refreshment is as tempting as a cold 
drink of '* something that just goes to the spot," and if 
I succeed in reaching "that spot" in any of the follow- 
ing coolers, I am surely repaid. Strong drink is not at 
the option of the man of affairs, who must keep himself 
unmuddled for the world. His drink must be cold, not 
too sweet, and very wet — three things which are often 
lacking in the summer drink. 

Vanderbilt's favorite drink is a May wine, brewed 
like a punch in a glass dish, and is made of champagne, 
sugar, rum, pineapple, strawberries, and the juice of 
woodruff root or waldmeister. 

The celebrated " coaching drink " in the East is : One 
part cracked ice, one part seltzer, one part champagne, 
shaken violently together to a foamy frappe. 

Chauncey Depew prefers a unique lemonade, which I 
give under the name of " Oolong Lemonade." 

54 



Colonel Astor is fond of one syphon ot seltzer; one 
dash of gin; powdered sugar; white of an egg. 

A dainty beverage is the ' ' Strawberry Cup," made of 
the juice of twelve strawberries, half a lemon, one 
beaten egg, and the same amount of water. Sugar 
to taste, and shake well. Champagne may be added, if 
desired. 



No. 1. A Cup of Tea. — Have boiling water (or no 
success), and pray let it be the first boiling of fresh wa- 
ter. Scald your teapot, then put in boiling water and 
tea and place where it will keep hot ; one teaspoonful of 
tea for each cup of water. Cover tea with boiling wa- 
ter, and serve in five minutes with cream and sugar, 
or clear, as preferred. 




r 



Towards eve there was tea. — From "Lucille." 



55 



No. 2. Bouillon (Mrs. Rorer). — Two pounds lean 
beef; one quart cold water ; one small onion; one bay 
leaf; one stalk of celery; one sprig of parsley; salt and 
pepper. Cut meat into small pieces, removing all fat. 
Then place meat, water, and all ingredients into a soup 
kettle and simmer slowly two hours. Then place over 
a good fire and allow it to boil up once, and skim. 
Push back and cook slowly four hours. Clear with 
white of egg beaten in half a cup of cold water. 

No. 3. Bouillon, made quickly.— One-quarter tea- 
spoonful Liebig's extract of beef; one cup of boiling- 
water; one teaspoonful sherry; one clove; salt. Dis- 
solve extract of beef in boiling water, add salt, clove, 
and wine, and serve at once. 

COFFEE 

"Which makes the politician wise 
And see through all things with half-closed eyes." 

No. 4. Filtered Coffee. — One -half cup of finely 
ground coffee; three cups boiling water; one table- 
spoonful cream. Sugar to taste. A cheese-cloth bag 
should be fastened inside the coffee pot. Put coffee in 
the bag, and pour the boiling water slowly over it. 
Serve in three minutes. This quantity makes three 
cups of coffee. 

No. 5. Boiled Coffee. — Four heaping tablespoon- 
fuls of finely ground coffee. Put white of egg into a 
bowl, add one-half pint of cold water, beat slightly, 
and put it into the pot with the coffee. Add a suffi- 
cient quantity of boiling water to make four cups. 
Cover the pot and stand it over a brisk fire. Allow 
it to boil a couple of minutes, then clear with a little 
cold water, and stand back on stove to settle. 



5G 



No. 6. Black Coffee. — One cup fine-ground coffee ; 
three cups boiling water. Make the same as filtered 
coffee. Serve clear, in small cups. 



No. 7. Iced Russian Tea. — Four teaspoonfuls of 
tea; four cups boiling water; four slices of lemon ; four 
glasses filled with cracked ice; four lumps of sugar. 
Make as for ordinary tea. Place slice of lemon in each 
glass, pouring tea over ice in each glass. Sugar to 
taste. 

No. 8. Russian Tea. — Make as for ordinary tea, 
serve hot in cups with slice of lemon and lump of sugar. 



No. 9. Claret Punch. — Juice of five 
lemons ; two lemons cut in round slices ; 
seven glasses of water; one bottle of 
claret. Sugar to taste. Mix all well and 
serve in glasses filled with 
cracked ice. 

No. 10. Chocolate.— 
Two squares of chocolate ; 
one pint boiling water; 
one pint boiling milk. 
Sugarand vanilla to taste. 

Melt the chocolate; add the sugar, rubbing smooth 
together; pour into boiling milk and water; allow to 
boil several minutes; serve in dainty cups with 
whipped cream on top. 




No. 11. — Spanish Chocolate. — One pint milk; one 
square chocolate ; vanilla and sugar. Put all together 
on the stove and beat with an egg beater the whole 
time until it comes to a boil; then serve. It pays one 
for the trouble. 



No. 12. Pineapple Lemonade. — Juice of three 
lemons; one can shredded pineapple; two lemons cut 
in round slices. Water and sugar to taste. Mix all 
well. Serve in glasses with cracked ice. A few straw- 
berries can be added when in season. 

No. 13. Broma. — Rub one tablespoonful of broma 
smooth in a little cold water; add to one cup of boiling 
milk, salt, sugar and vanilla to taste. Serve with 
whipped cream. This quantity makes one cup full. 

No. 14. Oolong Lemonade.— Make the same as 
Russian tea, using Oolong tea and plain lemonade. 

No. 15. Celebrated "Fish House" Punch. — 
Enough for forty people. One quart French brandy; 
two quarts Jamaica rum; one quart lemon juice; four 
gills peach brandy ; two pounds sugar. Dissolve sugar 
in as much water as there are quarts of liquor; add 
lemon juice and liquor, and pour over fifteen pounds 
of ice. Stand aside for three hours, then serve. 

No. 16. Fruit Punch. — Juice of five lemons ; juice of 
five oranges; one pint strawberry juice; one can grat- 
ed pineapple; one quart apollinaris water; one pound 
sugar; one cup water; one cup strong tea and boiling 
water. Make a syrup with the sugar and water by 
boiling five minutes; add the fruit juices, apollinaris 
water, and cup of freshly made tea and weaken with 
boiling water to desired strength. 




58 



No. 17. Egg Nog. — Six eggs; two cups sugar; one- 
half pint of brandy or whiskey; three pints of cream 
whipped to a froth. Beat yolks of eggs and sugar; 
add liquor, next whites of eggs beaten stiff, and last the 
whipped cream. Season to taste with nutmeg and 
serve ice co 1 d. 

Right here a word may not be amiss regarding the 
serving of wines at dinner. The rule, I find, is, imme- 
diately after the soup, dry white wines are offered, 
such as Marsala, Sherry, Madeira, dry Syracuse, etc. 

With fish, dry wines are also served. With oys- 
ters, Chablis is preferred. With the roast comes Bor- 
deaux or Champagne, or both. 

With the entrewets, champagne only, which is also 
served with the entrees and reveles. With dessert, liq- 
ueur wines, such as Frontignan, Sunel, Port, Tokay, 
Lacrima-Christi, etc. 

But the drinking of many wines at a meal is a gross 
form of luxury, and a fine Bordeaux, Burgundy or a 
dry Champagne is far more acceptable, and will be 
much more enjoyed. Champagne should be served cold, 
but not with ice. To my mind, a long dinner, of many 
heavy courses and wines, is tiresome and lacking in 
good taste. 

,59 



Candies 




No. 1. Cream Nut Candy. — Put the white of one 
egg and an equal quantity of water into a bowl; add 
sufficient confectioners' XXX sugar to make a stiff 
paste, which is formed into balls. Lay the balls on 
greased paper, and as they are cooling press on the 
top of each a small nut, or half of a large one. 

¥ 

No. 2. Cream Dates. — Make the same as above; 
then remove the stones from the dates, and in the hole 
put the cream candy, pressing the dates together over 
the candy. 

¥ 

No. 3. Caramels. — One cupful syrup; one cupful 
brown sugar; one cupful white sugar; two cupfuls 
grated chocolate ; two cupfuls cream ; vanilla ; one tea- 
spoonful flour, mixed with cream. Rub the chocolate 
smooth with a little of the cream. Boil all together 
half an hour and pour into a flat dish to cool. Mark 
with a knife in little squares when it is nearly cool. 

¥ 

No. 4. White Sugar Candy. — Two pounds of 
sugar; one-half pint of water; two tablespoonfuls 
cream; two tablespoonfuls vinegar ; butter the size of 
an egg. Boil all together slowly for about forty-five 
minutes. 

00 



No. 5. Cocoaxut Candy. — One pound eoeoahut; 
one-hall pound powdered sugar; white of one egg. 
Work all together and roll into little balls. Bake on 
buttered tins. 

No. 6. Nut Taffy. — Two pints maple sugar; one- 
half pint water. Boil until brittle when dropped into 
cold water. Just before pouring out add one table- 
spoonful vinegar. Have your nuts read}^ in a buttered 
pan. Pour candy over them and cool. 

No. 7. Chocolate Creams. — Same as No. 1. While 
the little cream balls are cooling melt one-half pound 
of chocolate. Put the credm balls w T hen nearly cool on 
the end of a long pin and dip into the hot chocolate. 
See that the ball is thoroughly covered. Leave in a 
cool place over night on a piece of greased paper. 

i 

No. 8. Nougat (Mrs.Rorer). — Grease a shallow pan 
well with butter. Fill with hickory nut kernels, Bra- 
zilian nuts cut in slices, almonds, cocoanut and dates 
chopped tine. Boil two pounds of sugar and one cup 
of water, without stirring (after the sugar melts) un- 
til it will harden in cold water. Then add a tablespoon- 
ful of lemon juice. Pour into pans. 

f 

No. 9. Panochi. — One cup of rich cream; four cups 
brown sugar; butter, size of an egg, two pounds of 
English walnuts, chopped tine; one teaspoonful van- 
illa. Cook the cream, sugar and butter until it will 

61 



harden when dropped in cold water. Remove from 
stove and stir constantly until it turns to sugar; add 
the nuts and vanilla when it is first taken from stove. 
Should be eaten when cold. 



Menus for Special Occasions 

SUPPER FOR TWENTY-EIGHT GUESTS. 

1. Raw oysters (three pints), crackers, celery, olives. 

2. Pheasants' breasts (14 pheasants), Saratoga pota- 

toes, jelly, hot rolls and coffee. 

3. Shrimp salad (three cans Dunbar shrimp, fourteen 

heads of lettuce.) 

4. Sweetbread patties (five pairs sweetbreads, and 

twenty eight patties.) 

5. Ice cream and cake (one gallon cream, two loaves of 

cake.) 

REFRESHMENTS FOR A COMPANY OF THIRTY 
GUESTS. 

Sherbet (fourteen oranges, five lemons), two loaves of 
cake and one pound of fancy assorted cake. 

DINNER. 

1. Blue points. 

2. Cream of celery soup. 

3. Planked white fish, little potatoes and cucumbers. 

4. Mallard cluck, mashed potatoes, jelly, corn, oysters, 

salted v almonds. 

5. Sweetbread salad, crackers toasted and sprinkled 

with grated cheese. 

6. Fruit salad dessert, and cake. 

7. Coffee. 



62 



DINNER FOR TWELVE. 



Mock turtle soup (two cans of Franco-American) baked 
white fish (five pounds.) 

Roast, fillet of beef with mushroom sauce (three pounds 
beef one can imported mushrooms), potatoes, peas 
(two quarts or two cans.) 

Lettuce salad ( two heads lettuce) with French dress- 
ing. 

Charlotte Russe — one quart cream, one pound lady 
fingers, Neufchatel cheese and crackers, (two 
packages cheese, one and one-half dozen crack- 
ers.) 

Coffee. 




63 



Index 



Page 



Almonds, salted 42 

Ambrosia 49 

Apple Charlotte 50 

Apple Sauce 40 

Apricot Sauce 41 

Beef, chipped 30 

" cold roast 9 

" frizzled 53 

Beverages 54 

Bon Bons (See Candy) 

Bouillon 56 

Bread, Brown 26 

Ginger 19 

Broma 58 

CAKE 

Angels' Food... 21 

Caramel 44 

Cookies 45 

Dainty Little 27 

Fruit ...45 

Ginger Snaps 46 

Ice Cream 45 

Jelly Roll 24 

Lemon 46 

Nut 12, 21 

Orange 10 

Raisin 44 

Spice 8 

Sponge 18 

Sunshine 14 

White 29, 45 

CAKE FILLINGS 

Caramel 44 

Chocolate 47 

Cocoanut 47 

Ice Cream 45 

Layer Cake 46 

Lemon 46 

Nut 47 

Raisin 44 

CANDY 

Caramel 60 

Chocolate Cream 61 

Cocoanut 61 

Cream Dates 60 

Nougat 61 

Nut Cream 60 

Nut Taffy 61 

Panochi 61 

White Sugar 60 



Page 



Cayiar Sandwiches 16 

Chicken Croquettes 20 

Chicken Salad 37 

Chicken Terrapin 2K 

Chocolate 57 

Chocolate Blanc Mange. ...48 

Chocolate, Spanish 57 

Charlotte Russe 17 

Charlotte, Apple 50 

Claret Punch 57 

Coaching Club Drinks .54 

Coffee, Black 57 

Boiled 56 

Filtered 56 

Cold Slaw 39 

Cottage Pudding.. 48 

Crackers, Toasted 20 

Croquettes, Chicken 20 

Custard „ 8 

Desserts, Dainty 48 

Dessert, Pineapple 50 

Doughnuts 26 

DRESSINGS 

French .....38 

Mayonnaise .....37 

Potato Salad, for 37 

Egg Nog-. .59 

EGGS 

Beauregard 31 

Deviled 25 

Omelet 52 

Omelet, Rum 52 

Omelet Souffle... 52 

Scrambled 51 

FILLINGS 

! Caramel 44 

Chocolate 47 

Cocoanut 47 

Lemon 46 

! Nut ..47 

\ Raisin 44 

| Finger Rolls 8 

Fish House Punch 58 

! Fish, Planked White 42 

| French Dressing 38 

Fruit, Grape 12 

| Fruit Jelly.... 48 



Fruit, Punch 58 

Fruit Salad 14, 

Ginger Bread 19 

Ginger Snaps 46 

Grape Fruit 12 

Ham, Cold Boiled 7 

Jellv, Fruit 48 

Jelly, Wine 11 

Lamb, Cold Roast.... 24 

Lemonade, Oolong 58 

Pineapple 58 

Lettuce Salad 38 

Lobster a la Newberg 50 

Lobster Salad 38 

Mayonnaise Dressing 37 

May Wine 54 

Mince Meat 43 

Mushrooms and Sweet- 
breads 51 

Omelet. 52 

Cheese 52 

Souffle 52 

Oolong Lemonade 58 

Orange Souffle 49 

OYSTERS 

A la Cream 53 

Patties 23 

Scalloped 17 

Stew 51 

Pineapple Dessert 50 

Lemonade 58 

" Pudding 50 

" Sherbet 31 

Planked White Fish 42 

Plum Pudding 43 

Pork and Beans 26 

Potato Salad 37 

Potatoes. Saratoga 13 

Prune Pudding 49 

PUDDINGS 

Cottage 48 

Pineapple 5 0 

Plum 43 

Prune 49 

Snow 49 



PUNCH 

Claret 57 

Fish House 58 

Fruit 58 

Roast Beef..... 9 

Rolls, Finger 8 

Rum Omelet 52 

Russian Tea 57 

SALADS 

Celery 38 

Chicken 37 

Fruit 14 

Lettuce 38 

Lobster 38 

Potato 37 

Shrimp 38 

Sweetbread 37 

Tomato 38 

Vegetable 39 

Salted Almonds 42 

Sandwiches, Caviar 16 

Ham 27 

Lettuce 23 

Sardines 22 

Broiled 13 

SAUCES 

Apple 40 

Apricot 41 

Bechemel 39 

Cream 41 

Foamy 41 

Pudding 41 

Tomato 39 

Sauces 39 

Savorv Sundries 42 

Slaw/Cold 39 

Snow Pudding 49 

Souffle, Orange 49 

Special Menus 62, 6H 

Strawberry Cup 55 

Sweetbreads..., 51 

Tea 55 

Tea, Russian 57 

Terrapin, Chicken 1..28 • 

Tomato Salad 38 

Tongue, Cold Boiled 11 

Turkey, Cold 17 

Veal Loaf. 18 

Venison 53 

Wafers 11 

Welsh Rarebit 51 

White Sugar Candv 60 



LIBRARY OF CONGRESS 




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